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  • Sausage Stuffed Mushrooms

    1 vote
    Sausage Stuffed Mushrooms
    Prep time:
    Cook time:
    Servings: 8
    by David St. John
    195 recipes
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    Ingredients

    • 1/4 cup plus 1 tsp extra virgin olive oil
    • 1 1/2 lb large button mushrooms, wiped clean and stemmed (reserve 1 cup minced stems)
    • 6 oz bulk hot Italian Sausage
    • 6 oz bulk sweet Italian Sausage
    • 1/4 cup finely chopped onion
    • 2 TBSP finely chopped green bell peppers
    • 2 TBSP finely chopped celery
    • 1 tsp minced garlic
    • 1/4 cup plain bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 TBSP plus 2 tsp minced fresh parsley
    • 1 tsp Emeril's Original Essence

    Directions

    1. Preheat oven to 400 degrees
    2. Pour 1/4 cup olive oil into a large mixing bowl.
    3. Add the mushroom caps and toss to coat.
    4. Cook sausages in a medium skillet over medium high heat until browned, about 2 minutes.
    5. Add the onions, bell peppers, celery and reserved minced mushroom stems and cook until softened, about 3 minutes.
    6. Add the garlic and cook until fragrant, about 30 seconds.
    7. Remove from the heat.
    8. Transfer the sausage mixture to the bowl of a stand mixer or food processor.
    9. Add 2 TBSPs of the bread crumbs, 2 TBSP Parmesan, 2 TBSP parsley, the Essence and the remaining tsp olive oil.
    10. Mix until the stuffing comes together, about 30 seconds.
    11. Fill each mushroom cap with a heaping tsp of stuffing.
    12. Place the mushrooms on a baking sheet.
    13. Combine the remaining 2 TBSP bread crumbs and 2 TBSP Parmesan in a small mixing bowl.
    14. Sprinkle over the mushrooms caps.
    15. Bake the mushrooms until browned and tender, 15 - 18 minutes.
    16. Remove from the oven and let cool slightly.
    17. Garnish with remaining parsley and serve warm or at room temperature.

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